paddyobarfy → Virtual Wine Tasting Club: I would certainly like to do this, but I have to ask; who is providing the direction for this? Tell me what to do and I'll do it. Varietal, region, vintage, producer, what? Let's go! I would love to hear views from such a diverse crowd, and have... moreI would certainly like to do this, but I have to ask; who is providing the direction for this? Tell me what to do and I'll do it. Varietal, region, vintage, producer, what? Let's go! I would love to hear views from such a diverse crowd, and have a look at what everyone is enjoying.
May 22, 2008
paddyobarfy → Food & Wine Pairings: Fabulous quote from Julia Child, from the 80's, I believe. "When cooking lobster in a microwave, it is done when it stops knocking on the door!"
May 11, 2008
paddyobarfy → Washington Wine-os: I live in the Okanagan, 20 minutes from the Wash. border. Me and my wine buddies are always zipping off south to find new and different stuff. And we ALWAYS pay the duty!!
April 24, 2008
paddyobarfy → Corbieres and Minervois: I had forgotten about the Corbiers area. Wonderful wines. I'll have to keep an eye out at my local stores. Gov't run, unfortunately, but I can always hope.
April 24, 2008
paddyobarfy → Dessert Wines: Normally, Icewine is made in the Niagara Region of Ontario (further south than California; look on a map) and in the Okanagan region of British Columbia. The first Canadian Icewine was in the mid-eighties in the Okanagan. Usyually Ontario is better Icewin... moreNormally, Icewine is made in the Niagara Region of Ontario (further south than California; look on a map) and in the Okanagan region of British Columbia. The first Canadian Icewine was in the mid-eighties in the Okanagan. Usyually Ontario is better Icewine country; they freeze more, and have a more consistent product compared to the Okanagan (Canada's only desert, by the way), but look out for the 2007 vintage. A lot of us harvested on January 1st, around 3:30 in the morning. Grapes got lots of hang time this year and a lot of freeze/thaw action which develops truly unique flavours. less
April 24, 2008
paddyobarfy → Brunello Wine: Look at this. I went on for some length about Brunello on the Sangiovese board before even looking to see if it had its own
April 10, 2008
paddyobarfy → Pinot Noir Wine: Stay away from Burgundy! Nothing but disappointment with the occasional uplifting, life-changing experience that will leave you broke with a smile in your soul with every rememberance of "that bottle". Besides, with less of you drinking Burgundi... moreStay away from Burgundy! Nothing but disappointment with the occasional uplifting, life-changing experience that will leave you broke with a smile in your soul with every rememberance of "that bottle". Besides, with less of you drinking Burgundies, the price will come down and I can afford more!
paddyobarfy → Sangiovese Wine: Chianti, and therefore Sangiovese is deemed the best for food because of its lighter style flavours, reined-in alcohol and tannin, and a brace of acidity. It is unfortunate, with some exceptions, that new world Sangiovese has not found the same ability. M... moreChianti, and therefore Sangiovese is deemed the best for food because of its lighter style flavours, reined-in alcohol and tannin, and a brace of acidity. It is unfortunate, with some exceptions, that new world Sangiovese has not found the same ability. My favourite Sangiovese, which totally blows the idea of food pairing out the window, esp. when young, is traditional Brunello di Montalcino a wine that, even now, is mandated to spend at least 4 years in oak, and cannot be released for sale until five years have passed. Even though its alcohol is moderated (usually the really big ones are less than 14%), few wines of the world are as ballsy, without adding something or a little drying (Amarone). Chianti is the workhorse California compares itself to and adds their stamp onto, but Brunello is the king of all Sangiovese. less
April 10, 2008
cindiedwards: awwwww, sweet baby.....got several myself!!
The third annual gathering of local wineries to present their wines to the media and industry. If you are going to be in the area, let me know and I will get you in.
Champagne would probably be one of the most famous wines today. Admit it, you probably have used champagne and wine almost interchangeably at some point in your life. It's fame is quite understandable because champagne, unlike some wines, is always on the table during festivities. Come to think of it. When you celebrate your birthday, what do you usually drink aside of course from colas? On New Year's Eve? On your best friend's wedding? Champagne, right?
A Quick Glance at the History
Champagne, aside from being a "celebration wine" is world-famous for being a sparkling wine. But Champagne, as we know it today, was originally just a "wine" until of course it adapted the name of the region where it originated.
Dom Perignon, a Benedictine monk, was widely regarded as the Champagne inventor, but history would tell that he was only instrumental to the development that occurred in the Champagne-making process. His contributions include cork usage, blending of different grapes from different vineyards, and clarification strategies.
The sweet fortified Portuguese wine called Port comes from the Douro Valley located in PortugalÃs northern provinces. Also called as Porto, Oporto, Vinho do Porto, or Port wine, it is considered as an exquisite dessert wine commonly served before or after the entree. There are usually five Douro grape varieties that are used to make this exquisitely sweet wine: Touriga Nacional, Touriga Francesa, Tinto Cao, Tinta Barroca and Tinta Roriz (or Tempranillo). A variety of the Port wine called White Port uses white grapes instead of the red grapes (for Ruby or Red Port).
These grapes are processed to produce wine, and this wine fortified by adding distilled grape spirits to enhance its alcoholic properties. The most common grape spirit used for fortifying Port wine is cognac.
The Port wine is famous and loved for its exquisite taste and flavor, which can either be sweet and fruity, to complex and dry. As such, Port wine is one of the most popular wines served in any occasion and in hearty fancy dinners.
Quite often a good wine is a great wine when paired with the right food. Some food and wine pairings are quite obvious where as others are often illusive. Are you planning a dinner and want to see what wine would go best with it? Have you had a great meal that was perfectly paired with a wine? Please share it so we can all enjoy the wine pairing.
Welcome to the Virtual Wine Tasting Club. Every month in our online wine tasting series we will taste a different wine and post our tasting notes. In advance, if possible, please post the wine you will be trying that fits the tasting. The tasting will last one month so you can taste and post your notes in that time frame. Please ask questions about the wine we're tasting, post recommendations for future wine tastings and make this online wine tasting group a wonderful, interactive, informative wine discussion.
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